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Pineapple Heaven Cake

Pineapple Heaven Cake

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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 320 kcal

Ingredients
  

For the Cake:

  • 1 box 15.25 oz yellow cake mix
  • 1 can 20 oz crushed pineapple in juice (do not drain)
  • ½ cup vegetable oil
  • 3 large eggs

For the Pineapple Topping:

  • 1 can 20 oz crushed pineapple in juice (do not drain)
  • ½ cup granulated sugar

For the Whipped Topping:

  • 1 package 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tub 8 oz whipped topping (like Cool Whip), thawed

For Garnish (Optional):

  • ½ cup sweetened shredded coconut toasted
  • Maraschino cherries

Instructions
 

Prepare the Cake Base:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x13-inch baking dish to prevent sticking.
  • In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), vegetable oil, and eggs.
  • Beat with an electric mixer on medium speed until the batter is smooth and fully combined.

Bake the Cake:

  • Pour the batter into the prepared baking dish.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan before adding toppings.

Make the Pineapple Topping:

  • In a small saucepan, combine the crushed pineapple (with juice) and granulated sugar.
  • Cook over medium heat for about 5 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens slightly.
  • Let the pineapple topping cool completely.

Make the Whipped Topping:

  • In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Fold in the whipped topping until the mixture is light and fluffy.

Assemble the Cake:

  • Spread the cooled pineapple topping evenly over the cake.
  • Spread the whipped topping mixture over the pineapple layer, smoothing it out with a spatula.

Garnish and Chill:

  • Sprinkle toasted coconut evenly over the top, if desired.
  • Garnish with maraschino cherries for a festive touch.
  • Chill the cake in the refrigerator for at least 1 hour to set before serving.

Notes

  • Toasting Coconut: To toast the coconut, spread it in an even layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
  • Extra Flavor: Add 1 teaspoon of coconut extract to the whipped topping mixture for an extra tropical twist.
  • Smoother Frosting: For a silky texture, make sure the cream cheese is softened to room temperature before beating.
  • Fresh Pineapple: If you prefer to use fresh pineapple, finely chop or crush it in a blender and substitute it for the canned pineapple in equal quantities.
  • Gluten-Free Option: Use a gluten-free yellow cake mix to make this cake gluten-free.